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Shrimp and Cabbage Egg Rolls

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  • 5 from 3 votes

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Shrimp and Cabbage Egg Rolls

Shrimp and Cabbage Egg Rolls is a great take-out dish that you can make at home!

Shrimp and Cabbage Egg Rolls

The rolls are extremely delicious! I had lot of fun making this great dish!

Shrimp and Cabbage Egg Rolls

This meal is always on my menu for weekend take-out dishes! So good!

Shrimp and Cabbage Egg Rolls

Ingredients for Shrimp and Cabbage Egg Rolls:

3 C Cabbage (chopped)

1 tsp Chinese 5 Spice

2 tsp Salt

1 T Sesame Oil

1 lb Shrimp (peeled & deveined, chopped)

6­-8 Egg Roll Wraps

How To Make Shrimp and Cabbage Egg Rolls:

Step 1: In a medium-sized saucepan, add 1 tablespoon of Seasame Oil over medium to low heat

Step 2: In a large mixing bowl, toss in your cabbage, season with 1 teaspoon Chinese Five Spice, and 2 teaspoons of Salt. Toss well to coat

Step 3: Add the seasoned Cabbage to the saucepan and cook for 3 minutes until cabbage is softening

Step 4: Stir in the remaining Seasame Oil, remove the mixture from the heat, and place back into the bowl

Refrigerate mixture for 20 minutes

Step 5: Season your shrimp with salt and freshly ground black pepper only

Step 6: Cook your shrimp in 1 tablespoon of oil over medium to high heat for approximately 3 minutes

Step 7: Pour the shrimp directly into the cabbage mixture and stir

Refrigerate for an additional 5 minutes 

Step 8: Lay your egg roll wrapper out with the ends facing towards you

Step 9: Add 2 tablespoons of your shrimp and cabbage mixture to the center of the egg roll wrappers

Step 10: Fold the end nearest to you over the cabbage, next fold the left and right sides over to cover

Step 11: Secure the egg roll in place by adding a dab of water to the center and roll the wrap upwards

Step 12: Add another dab of water to the endpoint and continue rolling until the egg roll wrapper is secure

Step 13: In a large pot, heat oil to 350 degrees F

Make sure it is enough to cover the egg rolls while they fry 

Step 14: Fry for 2 minutes tops or until golden brown 

Serve with sweet chili sauce, honey mustard, ranch, or your favorite condiment, ENJOY!

Shrimp and Cabbage Egg Rolls

Enjoy! Share this good recipe with friends and family!

Shrimp and Cabbage Egg Rolls

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Shrimp and Cabbage Egg Rolls

Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Shrimp and Cabbage Egg Rolls
5 from 3 votes

Ingredients 

  • 3 C Cabbage, chopped
  • 1 tsp Chinese 5 Spice
  • 2 tsp Salt
  • 1 T Sesame Oil
  • 1 lb Shrimp, peeled & deveined, chopped
  • 6 ­-8 Egg Roll Wraps

Instructions

  • In a medium-sized saucepan, add 1 tablespoon of Seasame Oil over medium to low heat
  • In a large mixing bowl, toss in your cabbage, season with 1 teaspoon Chinese Five Spice, and 2 teaspoons of Salt. Toss well to coat
  • Add the seasoned Cabbage to the saucepan and cook for 3 minutes until cabbage is softening
  • Stir in the remaining Seasame Oil, remove the mixture from the heat, and place back into the bowl. Refrigerate mixture for 20 minutes
  • Season your shrimp with salt and freshly ground black pepper only
  • Cook your shrimp in 1 tablespoon of oil over medium to high heat for approximately 3 minutes
  • Pour the shrimp directly into the cabbage mixture and stir. Refrigerate for an additional 5 minutes 
  • Lay your egg roll wrapper out with the ends facing towards you
  • Add 2 tablespoons of your shrimp and cabbage mixture to the center of the egg roll wrappers
  • Fold the end nearest to you over the cabbage, next fold the left and right sides over to cover
  • Secure the egg roll in place by adding a dab of water to the center and roll the wrap upwards
  • Add another dab of water to the endpoint and continue rolling until the egg roll wrapper is secure
  • In a large pot, heat oil to 350 degrees F. Make sure it is enough to cover the egg rolls while they fry 
  • Fry for 2 minutes tops or until golden brown 
  • Serve with sweet chili sauce, honey mustard, ranch, or your favorite condiment, ENJOY!

Notes

Nutrition

Serving: 1g | Calories: 464kcal | Carbohydrates: 45g | Protein: 29g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 179mg | Sodium: 2110mg | Fiber: 5g | Sugar: 2g
Author: Marta

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